• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250ml water
  • 100g unsalted butter
  • Sifted:
  • 150g plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • 4 eggs, beaten

Instructions

  1. Bring butter and water just to the boil. Remove the saucepan from the heat before the water begins to simmer.
  2. Add in all the sifted flour at once. Using a wooden spoon, quickly stir the flour into the liquid to make a paste. When everything is well combined, the paste will come away from the sides of the saucepan in a clear lump.
  3. Once the paste is formed, do not stir; leave it to cook for 3-4 minutes. Add in the beaten eggs a little at a time until all the eggs are well incorporated.
  4. Continue beating until the paste is thick and shiny. It should be smooth enough to drop from a spoon and yet thick enough to hold its shape when piped.
  5. Pipe mounds of paste on a lightly-greased tray, spacing them well apart. Bake in a preheated oven at 200°C for 15-20 minutes or until well-risen and golden.

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